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A quick and flavorful keto-friendly dinner featuring tender shrimp in a rich, creamy garlic Parmesan sauce, perfect served over low-carb vegetables like steamed spinach, zucchini noodles, or cauliflower rice.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 1/2 pounds peeled and deveined shrimp
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1/3 cup white wine (or low-sodium chicken/vegetable broth as substitute)
  • 1 cup heavy cream
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 2 green onions, sliced
  • 1 tablespoon chopped fresh parsley

Instructions

  1. If using frozen shrimp, thaw completely, pat dry, and season lightly with salt and pepper.
  2. Heat a large skillet over medium-high heat and add the olive oil.
  3. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque; remove shrimp and set aside.
  4. Reduce heat to medium and add the butter; let it melt.
  5. Stir in minced garlic and cook about 1 minute until fragrant without browning.
  6. Pour in white wine and scrape up browned bits from the pan; simmer about 1 minute to reduce.
  7. Stir in heavy cream, crushed red pepper flakes, and dried thyme; simmer 2–3 minutes until the sauce thickens slightly.
  8. Add shredded Parmesan and stir until melted and the sauce is smooth; taste and adjust salt and pepper.
  9. Return the shrimp to the skillet and toss to coat; remove from heat as soon as shrimp are warmed through.
  10. Sprinkle with sliced green onions and chopped parsley before serving.

Notes

Use frozen shrimp by thawing completely and drying before cooking for best results., Any size shrimp works; watch cooking time to avoid overcooking as shrimp continue to cook off heat., Serve over steamed spinach, zucchini noodles, spaghetti squash, or cauliflower rice for a low-carb meal., Add your favorite veggies such as mushrooms, asparagus, or sun-dried tomatoes for variation., Swap white wine for broth or add a splash of lemon juice if preferred., For a creamier sauce, stir in cream cheese with the cream; use half-and-half for a lighter version (less keto-friendly)., Try different cheeses like Pecorino Romano for a sharper flavor., Leftovers keep refrigerated for up to 3 days; reheat gently to preserve texture and sauce consistency., Cream-based shrimp dishes do not freeze well; consider freezing sauce only and adding fresh shrimp when reheating.

Nutrition

Find it online: https://mamapantry.com/keto-creamy-garlic-parmesan-shrimp/